More by Shannon

Jamie Deen wears many hats, but it’s clear the hat he’s most proud to wear is that of a father to his two boys, Jack and Matthew. When asked of what he’s most proud in his life, his face beams with pride as he answers without hesitation “My two sons.” Second on his list: The Savannah restaurant he co-owns with his brother and his mother, The Lady & Sons.

One look at his new (and first ) solo cookbook, Jamie Deen’s Good Food, and it’s clear he’s found his place in the world as a husband, father, and cook. Though as confident and content in his world as he may be, he admits things have been “really tough” for his family as of late. The son of American cooking icon Paula Deen, he described seeing his mother’s public breakdown as “heartbreaking.” With a natural instinct to protect his mother from public scrutiny, Jamie has learned there is little he can control outside of how he chooses to handle the situation. He explains his focus has been on supporting his mother, as well as shielding his sons from the hurtful allegations their grandmother has faced; all the while making sure business continues to run as smoothly as possible.

As challenging as this year has been, Jamie’s outlook on the future of his family’s empire is unshakably positive, an attitude only possible through an incredibly strong support network of family, friends, and fans who he says have been beyond “amazing.” He is certain his family will pull through and come back bigger and better. He hints at some “big plans” to come in the next year, but declined to elaborate on what those plans may be.

Future plans aside, there’s no mistaking this year’s Thanksgiving will be their most thankful yet. With a spread sure to make anyone jealous, Jamie shares his favorite family recipes from his cookbook that have become tradition at the Deen Thanksgiving table:

(John Kernick)

Cast-Iron Skillet Creamed Corn: “Canned creamed corn. Is. Not. Good. But for some reason, it’s something people don’t think to make at home. It’s one of my favorite things that my mom makes and one of the most popular dishes we have at the restaurant. This side is traditionally hearty, usually calling for a cup of heavy cream. But here we lighten it up a bit by using a half cup of cream and a half cup of chicken stock, keeping the smoky, sweet and creamy taste, but cutting out a few of the calories.”

(John Kernick)

Roast Pork Loin with Sausage, Figs, and Fresh Herbs:“We make this recipe a lot at home. It has the ‘I slaved in the kitchen all day’ look, but really takes no time at all. If you’re looking for a memorable celebratory meal, the layers of flavor wrapped into this pork loin make this a surefire bet. Just be sure to have copies of the recipe to share with your guests; I guarantee they’ll ask. We served it up here with some sautéed baby kale.”

(John Kernick)

Salted Caramel Pecan Pie: “To earn money to go to the Albany fair, Momma had Bobby and me sell pecans. She took us around the neighborhood to all the pecan trees and we’d have to collect them into buckets. I always loved that fair, but hated pecans for a real long time. My relationship with pecans has since improved. We have four trees at our house, and when Jack was a bitty baby, I’d carry him around in my arms, pointing things out to him saying, ‘This is grass. This is a tree. This is a pecan.’ He got real excited about the pecans. It blew his mind that he could find food outside on the ground. Pecans are such a big part of our lives and Southern culture in general, but this one riffs on tradition just a bit: A pretzel crust and the palate-pleasing flavor of salted caramel are sure to land this divine dessert on your short list.”